Martin Vajčner, Page 2

Martin Vajčner focuses on producing wines that clearly show the region where the grapes come from. Each region and vineyard route is characterized by a different soil composition, different altitudes, different amounts of precipitation, or even the amount of sunlight. He tries to make wines in such a way that the manifestations of all these factors are as clear as possible. Nature itself determines how the wines will taste in the end, which is why he minimizes interventions in the cellar. The range of colors, flavors, and aromas is so varied and fun. At the same time, he tries to ensure that his activities are in harmony with nature even in the vineyards, where he uses only biological sprays. He considers high-quality green work to be the basis for preventive vine protection. 
The mash is macerated for several hours to days on the skins and stalks. In the case of clay kvevri vessels and amphorae, maceration on the skins and stalks lasts several months (kvevri vessels are stored in a sandstone cellar in Oblekovice; ceramic amphorae from Keramika Poštorná are stored in a cellar in Hodonice).
The must is gravity-drained and poured into oak and acacia barrels or glass demijohns. Spontaneous fermentation follows thanks to the vineyard's own yeast.
The wines mature for a long time on coarse or fine yeast and are blended as needed.

Martin Vajčner in his cellar in Hodonice, 24/07/2020